FAIL
Risk 2 (Medium)
DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant
January 26, 2018
Canvass
License #1820926
3
Total Violations
1
Critical
2
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 26, 2018. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: REAR EXPOSED HAND SINK NOT MAINTAINED. OBSERVED REAR EXPOSED HAND SINK MISSING COLD WATER FAUCET HANDLE. INSTRUCTED SITE TO USE FRONT EXPOSED HAND SINK AND HAVE REAR EXPOSED HAND SINK REPAIRED BEFORE RE INSPECTION DATE.
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (EGGS AND SAUSAGE )MUST BE ON SITE AND POST CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (EGGS AND SAUSAGE )MUST BE ON SITE AND POST CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection